6-ingredient strawberry flan

Fall in love with this creamy strawberry flan, topped with caramel, chocolate curls and fresh strawberries. What’s better? It’s low fat!
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Don’t feel guilty indulging in this impressive dessert that fuses flavors of strawberry, caramel and chocolate. Egg whites and fat-free condensed milk make it lighter than expected.
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  • Prep: 20 minutes
  • Bake: 45 minutes
  • serves: 6


    • 1¼ cups sugar
    • ¼ cup water
    • 1 can (14 ounces) fat-free sweetened condensed skim milk
    • 1 pint strawberries, with stems removed
    • 8 egg whites or 1-cup liquid egg white substitute
    • 1 4-ounce chocolate bar


    step 1Place six 6-ounce ramekins in a 13x9x2 inch baking dish; set aside. Heat oven to 350°F. Boil 4 cups of water; set aside.

    step 2Heat sugar and water in a small saucepan on medium high heat. Stir gently with a wooden spoon or silicon spatula until sugar dissolves and mixture comes to a boil. Take care not to splash the sides of the saucepan or the sugar will crystalize. Reduce heat to medium and cook without stirring for 5 to 8 minutes or until sugar has turned a golden brown.

    Remove from heat immediately and pour caramel evenly into ramekins, rotating each so caramel coats sides and bottom.

    step 3Blend half of strawberries in a blender container until smooth (you’ll want about 1 cup pureed strawberries). Add sweetened condensed milk and egg whites or egg substitute. Blend until smooth about 1 minute.

    step 4Pour mixture evenly into ramekins on top of caramel sauce. Pour boiling water into baking dish to come up to half the height of the mold. Cover lightly with foil. Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean and the custard is set.

    Remove ramekins from water and cool on a rack for 30 minutes. Refrigerate at least 4 hours or overnight.

    step 5Run a thin knife around the mold edges to loosen.

    Hold a plate over the mold; quickly turn over to unmold the flan. Let caramel drip down the sides.

    step 6Slice remaining strawberries in half. Cut the top part where you removed the stem into a V; set aside.

    Microwave chocolate on a microwavable plate on high for 15 to 20 seconds. Slowly pull a vegetable peeler over the bottom of chocolate, allowing a thin layer to curl as it is peeled off. For thinner curls, pull peeler over the edge of the chocolate bar. Use toothpick to move chocolate curls. Garnish each flan with curls and strawberry hearts.

    cook’s tip:No ramekins? Make it in a 9-inch deep-dish pie plate! Place the pie-plate in a large roasting pan after pouring in the caramel. Proceed as directed in step 4. Increase the baking time to 55 to 60 minutes.

    If some of the caramel remains in the ramekin, dip the bottom in very hot water. Pour over flan.
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    Nutrition Facts

    Serving Size: 1 of Receipe (239g)
    Serving Amount Per Container 6
    Calories 520
    Calories From Fat 70
    Total Fat 8g
    Saturated Fat 4.5
    Trans Fat 0g
    Cholesterol 10mg
    Sodium 150mg
    Total Carbohydrates 101g
    Dietary Fiber 4g
    Sugars 92g
    Protein 12g
    Nutritional information provided by
    Compu-Food Analysis, Inc.